{ Easy Peasy Peanut Butter Cup Icebox Pie }


{ Easy Peasy Peanut Butter Cup Icebox Pie }

Nothing says “Southern Living Magazine” more to me than icebox pies.  Nothing says summer in Louisiana more to me than icebox pie. You won’t believe how easy this recipe is, and I’ll even share a few healthy ingredient substitutions if you are into that kind of thing. Sorry, I’m not giving up my Reese’s though.

Pairs well with  { Grilled Cantaloupe Summer Salad } or { Andouille Sausage Deviled Eggs }

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  • 1- Pre-made Graham Cracker Crust
  • 2- Small Boxes of Jell-O Instant Sugar Free Chocolate Pudding
  • 1½ Cups Fat Free Milk
  • ½ Cup Peanut Butter
  • 1 Tub Light Cool Whip
  • One large pack of Reese’s cups or Reese’s mini’s chopped (as many or as little as you like)


  1. Combine Jell-O Pudding and Milk in a Bowl and Blend on High for 1 Minute or until thick.
  2. Add in Peanut Butter and Blend again
  3. Pour Mixture into the Graham Cracker Crust
  4. Slightly melt whipped topping by defrosting or a quick zap in the microwave, spread over chocolate peanut butter layer.
  5. Top with your chopped Reese’s
  6. Freeze for at least one hour. Defrost slightly before serving.


About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long.  On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.” For inquiries about positioning your brand in front of Shannon’s followers click here. For the long version about how the site was born, read more. 

More Recipes:

{ Quick & Healthy Summer Broccoli Stem Slaw Recipe }

{ cajun caviar }

{ skinny New Orleans muffaletta chicken }

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